Under one leaf: an historical perspective on the UK Plant Science Federation

[ACM Press the 18th ACM conference - Can

[ACM Press the 18th ACM conference - Canterbury, England, UK (2013.07.01-2013.07.03)] Proceedings of the 18th ACM conference on Innovation and technology in computer science education - ITiCSE '13 - An informatics perspective on computational thinking

✍ Walden, James; Doyle, Maureen; Garns, Rudy; Hart, Zachary 📂 Article 📅 2013 🏛 ACM Press 🌐 English ⚖ 591 KB

[Progress in Biotechnology] Food Biotech

[Progress in Biotechnology] Food Biotechnology, Proceedings of an International Symposium organized by the Institute of Technical Biochemistry, Technical University of Lodz, Poland, under the auspices of the Committee of Biotechnology, Polish Academy of Sciences (PAS), Committee of Food Chemistry and Technology, PAS, Working Party on Applied Biocatalysis and Task Group on Public Perception of Biotechnology of the European Federation of Biotechnology, Biotechnology Section of the Polish Biochemical Society Volume 17 || Animal biotechnology—methods, practical application and potential risks

✍ Smorag, Z. 📂 Article 📅 2000 🏛 Elsevier 🌐 English ⚖ 507 KB

Food biotechnologists are expected to satisfy many requirements related to health benefits, sensory properties and possible long term effects associated with the consumption of food produced via modern biotechnology. The broad selection of papers contained in this book are grouped into the following

[Progress in Biotechnology] Food Biotech

[Progress in Biotechnology] Food Biotechnology, Proceedings of an International Symposium organized by the Institute of Technical Biochemistry, Technical University of Lodz, Poland, under the auspices of the Committee of Biotechnology, Polish Academy of Sciences (PAS), Committee of Food Chemistry and Technology, PAS, Working Party on Applied Biocatalysis and Task Group on Public Perception of Biotechnology of the European Federation of Biotechnology, Biotechnology Section of the Polish Biochemical Society Volume 17 || Enzymes in food and feed: past, present and future

✍ Groot, Gert S.P. 📂 Article 📅 2000 🏛 Elsevier 🌐 English ⚖ 527 KB

Food biotechnologists are expected to satisfy many requirements related to health benefits, sensory properties and possible long term effects associated with the consumption of food produced via modern biotechnology. The broad selection of papers contained in this book are grouped into the following